Caribbean Bean & Capsicum Coconut Soup
with Roasted Sweet Potato & Green Beans- Celery
Channel the flavours of the Caribbean into a hearty soup with kidney beans and roasted sweet potato. Capsicum, green beans, lime, coconut and Caribbean spices bring loads of flavour and tropical vibes too. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Garlic Paste
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Green Beans
1
Capsicum
1
Sweet Potato
1
Lime
2 packet
Coconut Milk
1 packet
Red Kidney Beans
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut capsicum into large chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, cut lime into wedges. Drain and rinse red kidney beans. Trim green beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, coconut milk and vegetable stock powder, stirring to combine.
• Add kidney beans and green beans to the soup. Bring to a simmer and cook until slightly thickened, 6-10 minutes. • Stir though roasted veggies. Season to taste. • Add a squeeze of lime juice to taste.
TIP: Stir through a splash of water if the soup is too thick.
• Divide Caribbean bean and capsicum coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!
